Mini Baked Yogurt and Spinach Frittatas
Quick healthy mini baked frittatas with Greek yogurt and spinach.
- 4 large eggs
- 3 tbsp Greek yogurt
- 40 g chopped baby spinach
- 2 tbsp grated Parmesan
- 2 tbsp chopped chives
- A large pinch of grated nutmeg
- Freshly ground black pepper
Pre-heat oven to fan assisted 160C / 180C / 350F / gas 4.
Lightly oil a 6 cup silicon muffin tin (including the top).
Whisk the eggs and yogurt together till they are well combined and the mixture is smooth. An electric whisk may be easier for kids to use for this stage.
Add in all the other ingredients and mix well.
Add equal amounts of the frittata mixture to each muffin cup.
Bake in the oven for about 20 mins till golden and cooked through.
Serve hot or cold.
Serving: 3servings | Calories: 110kcal | Carbohydrates: 1g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 221mg | Sodium: 150mg | Potassium: 176mg | Vitamin A: 1685IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1.4mg